PB&J Protein Muffins

5 from 1 vote

These soft, protein-rich muffins bring the nostalgic flavor of peanut butter and jelly into a toddler-friendly snack. Made with simple ingredients like banana, Greek yogurt, oat flour, and a swirl of strawberry jam, they’re naturally sweet and filling. Perfect for busy mornings or packed lunches, they store well and freeze beautifully.

Prep Time10

Cook Time12

Course: Breakfast, Snack

Cuisine: American

Keyword: jelly, Muffin, Peanut butter

Servings:

Ingredients

1 banana ripe
1 egg
1/4 cup peanut butter
1/4 cup greek yogurt
1 tsp vanilla extract
1/2 cup oat flour (just blend rolled oats)
1 tsp baking powder
4 tsp strawberry jam

US - Metric

Instructions

Preheat oven to 350 F (175 C).
Line or grease a mini muffin tin.
In a bowl, mash the banana.
Whisk in egg, peanut butter, greek yogurt, and vanilla until smooth.
Add in oat flour and baking powder, and stir until just combined.
Scoop batter into muffin cups, each about 3/4 full.
Drop about 1/3 tsp strawberry jam on top of each muffin, and swirl gently with a toothpick.
Bake for 14-16 minutes, or until a toothpick comes out clean.
Let cool completely before serving to toddlers!

Notes

Use a very ripe banana for best flavor and texture.

Don’t overmix the batter to keep the muffins soft and fluffy.

Swirl the jam lightly—too much mixing can make the muffins soggy.

Let muffins cool completely before storing to avoid condensation.

Nutrition